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Shishamo and Eggplant Simmered with Grated Daikon

Custo $8, economizar $5

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Fish

    • 🐟 6 shishamo fish

  • Vegetables

    • 🍆 2 eggplants
    • 300g grated daikon
    • Chopped green onion, as needed

  • Condiments

    • 1 tsp grated ginger
    • 3 tbsp concentrated mentuyu
    • 150ml water

  • Cooking Essentials

    • 1 tbsp cornstarch
    • 3 tbsp salad oil

PASSOS

1

Cut the eggplants into six vertical slices and grate the daikon, removing excess water.

2

Place the shishamo in a plastic bag, add cornstarch, seal the bag, and gently shake to coat the fish evenly.

3

Heat salad oil in a frying pan, add the eggplant skin-side down, and cook over medium heat, flipping until golden brown. Remove from the pan.

4

In the same pan, add the shishamo and cook over medium heat until both sides are golden brown. Wipe excess oil from the pan with a paper towel.

5

Return the eggplant to the pan, add mentuyu, water, and half of the grated daikon. Mix and simmer for about 2 minutes. Serve with the remaining grated daikon, ginger, and chopped green onion.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh shishamo for better flavor.Adjust the amount of mentuyu based on your preferred saltiness.Serve immediately for the best taste and texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.